This has to be one of my all-time favourite cupcake flavours. I love Oreos and anything that incorporates them cannot be anything less than fantastic!
I always seem to struggle when piping the icing - even when I refrigerate it before piping onto the fully-cooled cupcakes, it always seems to melt. I assume this is because I live in a warm climate. If you have any tips, please let me know in the comments section!
This recipe yields 12 cupcakes.
Ingredients
Cupcakes
12 Oreo cookies
115g self-raising flour
115g sugar
11g cocoa powder
½ teaspoon baking powder
Pinch of salt
60ml milk
1 egg
30g chocolate
55ml boiling water
45ml oil
Tsp of vanilla essence
Frosting
70g unsalted butter
100g cream cheese
125g icing sugar
1tbp milk
½ tsp vanilla extract
Oreo halves (crushed)
Recipe
1. Preheat the oven to 180C and line a muffin pan with large paper cases.
2. Take an Oreo and carefully twist it open. Place the cookies with the icing to one side and keep the other half of the Oreos for the frosting.
3. Melt the chocolate and leave to cool. In a bowl, whisk together all the dry ingredients.
4. In another bowl, whisk the egg until it thickens slightly and turns pale in colour. To the egg mix, add in the milk, vanilla and oil and whisk well. Add in the cooled chocolate and whisk again.
5. Add the wet mix to the dry mix and combine. Stir in the hot water.
6. Scoop a small amount of the cake mixture into each case and place the iced Oreo half on top. Fill the cupcake liners about 3/4 full.
7. Bake in the oven for around 15-18 minutes, or until a toothpick inserted in the centre comes out clean.
8. Take the Oreo halves reserved for the frosting and crush them until they resemble coarse crumbs.
9. Whisk together the butter and icing sugar, adding the milk and vanilla extract until the mixture is light and fluffy.
10. Separately, whisk the cream cheese until it is smooth, then fold into the icing with the Oreo crumbs.
11. Once the cupcakes are cooled, pipe on the frosting.
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